Artichoke & Cannellini Dip Renee Naturally
Artichoke & Cannellini Dip, Renee Naturally

Artichoke & Cannellini Dip

More often than not, a 'good' dip is laden with cheese to give it that creamy, easily dip-able texture. Cannellini beans are a good alternative, and with some additional liquid in the form of lemon juice and olive oil, they can be blended into a deLIGHTfully ‘creamy’ dip! 

  • Place the artichokes, beans, garlic, lemon juice, parsley, mint into a food processor
  • Whiz together until just combined
  • Drizzle in the olive oil until desired consistency
  • Season with salt and pepper
  • I serve this with my sesame almond crackers (in picture)
Serves 2 c
  • 1 cup of marinated artichokes, drained
  • 1 400g can of cannellini beans, drained
  • 2 tablespoons of lemon juice
  • 4 tablespoons of flat-leaf parsley
  • 4 tablespoons of mint
  • Black pepper and sea salt, to taste
  • ½ cup of extra-virgin olive oil
Nutrition Bite

Cannellini beans - these Italian beans are low fat, high in fiber and provide a high quality of magnesium, fiber, iron and folate. Good for the heart (they help to lower cholesterol), they stole my heart due to their creamy, buttery texture sans the bad stuff! Amore.


I just made this. Vegan deliciousness! Awesome Renee, thank you!!!!

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